Slice the garlic thinly, and cut the Chinese cabbage up into 2 cm wide pieces.
Put the ground meat into a pan with thick sides and stir-fry. When the color of the meat changes, add the garlic and Chinese cabbage.
When the cabbage has wilted, add the water and bring to a boil. Add the sake, sugar, soy sauce and vinegar in that order. Adjust the seasoning with salt and pepper.
Add the frozen udon noodles and simmer until warmed through. You're all done!
Story Behind this Recipe
A recipe my mother taught me. It's economical and easy. She used to make it for me on cold days whenever I thought I might be getting a cold.
You can vary the ingredients, but it's best to have 1 clove of garlic per serving. It's a lot better if you boil the udon noodles separately, portion them out in the serving bowls and pour the sauce over them, but I took the easy route this time. Be sure to add the vinegar!